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Author : Louise Dennler
Publisher : Wiley-Blackwell
Page : 170 pages
File Size : 49,8 Mb
Release : 1971
Category : Cooking
ISBN : CORNELL:31924001596653
Author : Marcy Gaston
Publisher : Cognella Academic Publishing
Page : 128 pages
File Size : 55,7 Mb
Release : 2020-07-17
Category : Electronic
ISBN : 1516598350
Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.
Author : Shirley A. Gilmore, PhD
Publisher : Blackwell Publishing
Page : 259 pages
File Size : 42,8 Mb
Release : 2002
Category : Cooking
ISBN : 0813827116
As before, this new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years. The book is a classroom book for courses in quantity preparation of food. Sales are declining on this title most likely because the present edition bears a 1992 copyright date. The new edition will contain new material, and will be presented in a more attractive format.
Author : Lynne Nannen Robertson
Publisher : Blackwell Publishing
Page : 151 pages
File Size : 41,8 Mb
Release : 1994-03-31
Category : Business & Economics
ISBN : 0813814634
Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation. In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality and the welfare of those served. Purchasing techniques can be very useful in maximizing the resources of the dietary department. This book will assist you in learning accounting procedures and product specifications that will be needed by the competent purchaser in performing the duties necessary to provide optimum purchasing decisions basic to a successful foodservice operation. The foods included are those used in most foodservice departments. No attempt has been made to cover all foods available. Useful for any level - written to be understood by all. The book has been organized to simplify a rather complex subject. It is hoped that this information will serve as a tool for making improvements in the purchasing function of foodservice departments.
Author : Gertrude G. Blaker
Publisher : Unknown
Page : 1130 pages
File Size : 46,6 Mb
Release : 1956
Category : Cookery
ISBN : IND:30000090475777
Author : Mary Keeling Wilson
Publisher : Unknown
Page : 102 pages
File Size : 50,8 Mb
Release : 1949
Category : Cooking
ISBN : CORNELL:31924003571639
Author : Food and Nutrition Information Center (U.S.)
Publisher : Unknown
Page : 364 pages
File Size : 45,9 Mb
Release : 1974
Category : Food
ISBN : WISC:89048633549
Author : John J. MacAllister
Publisher : Unknown
Page : 48 pages
File Size : 55,9 Mb
Release : 1958
Category : Food service
ISBN : IND:30000090446190
Author : Anonim
Publisher : Unknown
Page : 84 pages
File Size : 53,5 Mb
Release : 1985
Category : Nutrition
ISBN : WISC:89096582929
Abstract: This resource list is intended to serve as a guide for local school personnel in the selection of nutrition education resource materials. The list is divided into twenty subject matter categories and the intended audience ranges from preschool to adult. Type of material on the list includes books, curriculum packages, films, filmstrips, cassettes, videocassettes, posters, pamphlets, slides, transparencies and a musical play.
Author : Florance Beeson King
Publisher : Unknown
Page : 138 pages
File Size : 41,6 Mb
Release : 1933
Category : Cookery
ISBN : CORNELL:31924003591967
Author : Mary D. Chambers
Publisher : Forgotten Books
Page : 271 pages
File Size : 45,8 Mb
Release : 2015-06-25
Category : Cooking
ISBN : 1330167724
Excerpt from Principles of Food Preparation: A Manual for Students of Home Economics The following lessons have grown out of an experience of many years in teaching both high school and college classes. In the practical study of each food I have tried to give a sufficient variety of dishes to afford novelty and give scope for individual choice, as well as to make the work adaptable to students of varying degrees of ability or preparation. I have thrown as much as possible on the students themselves the responsibility of organizing the work in class, after the selection of recipes, experiments, etc., has been made by the teacher. The Exercises, involving original application of knowledge, usually form a lesson by themselves, where the students work quite independently. Simple chemical tests and rough analyses of foods are included in most of the chapters, since in many of the smaller high schools and colleges this work is in charge of the teacher of Household Science. The Topics for Study or Discussion - which include correlation with tributary subjects - and the Questions, are of course merely suggestive. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : John J. MacAllister,United States. Office of Education
Publisher : Unknown
Page : 52 pages
File Size : 42,7 Mb
Release : 1967
Category : Food service
ISBN : MINN:31951D03530585W
Author : Marion Bennion,Barbara Scheule
Publisher : Prentice Hall
Page : 0 pages
File Size : 54,9 Mb
Release : 2015
Category : Cooking
ISBN : 0132739275
A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the "how's and why's" of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts. Teaching and Learning Experience This text will provide a better teaching and learning experience--for you and your students. It provides: A practical perspective: Chapters help students connect text material to the real world. Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.
Author : Mabel Thacher Wellman
Publisher : Unknown
Page : 128 pages
File Size : 53,5 Mb
Release : 1928
Category : Electronic
ISBN : OCLC:876766252
Author : University of California (1868-1952)
Publisher : Unknown
Page : 1034 pages
File Size : 53,7 Mb
Release : 1936
Category : Universities and colleges
ISBN : UCSF:31378008248810